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Protein Stabilized Food Emulsions
Many food products are emulsions (eg. milk cream, ice creams, cream, butter etc.) and protein constituents often play a major role in the stabilization of these colloidal systems. In the fresh milk, soluble proteins are immunoglobulins. Homogenization of milk increases emulsion stability because it reduces the size of fat globules and because newly formed casein submicelles displace the immunoglobulins and adsorb to fat globules.
Inferior alveolar nerve and artery A branch of mandibular nerve, it enters the mandibular foramen on the medial aspect of the ramus above the lingula and exits on the lateral a
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